Archive | September, 2012

The history of paella

29 Sep

The original paella was considered a poor man’s fare, and was usually made with a little bit of whatever was on hand. Today, it has become one of Spain’s most popular and best-loved dishes!

Paella takes its name from “paella” – the Valencian word for pan, and the meal takes its name from the dish in which it is cooked. “La Paella” is a circular and shallow pan with two round handles and a flat base traditionally made of iron.

During the centuries following the establishment of rice in Spain, the peasants of Valencia would use the paella pan to cook rice with readily available ingredients from the countryside: Tomatoes, Onions and Snails. On special occasions Rabbit or Duck might be included, and the better off could afford Chicken. Little by little this Valencian rice” became more widely known.  By the end of the nineteenth century “paella valenciana” had established itself.





Paella is really a Sunday dish eaten when the whole family is together. It is best cooked outside over an open wood fire and this is how it is often done. In Spain, grandmothers can still be found making it in the back garden for the family on a special occasion.

 My paella ready to be delivered.

 All paellas are from a 2 persons pan   to a 6 persons pan

For pricing and info call or mail


Freshly baked Focaccia,

28 Sep

Focaccia is pizza’s sister, but more bread-like (thicker dough with less toppings).  It’s a flat Italian bread topped with herbs and some other ingredients like olives.  The name is thought to originate from ancient Roman panis focacius, a flat bread baked in the ashes of the fireplace.

With Tomatoes, Garlic, Basil and Rosemary A deliciously oily, salty bread punctuated with roast cherry tomatoes and garlic, this rustic bread will liven up any occasion, makes a fantastic picnic sandwich or main course bread.






Or how about with black olives , break it, slice it, dip it in olive oil, this bread is a perfect complement to any meal

Mail or call for pricing and info


Moroccan Pumpkin Soup

25 Sep

Autumn has arrived, the harvest has begun, days are getting shorter and nights longer, the leaves on the trees are turning into beautiful colors from bright golden to deep red.

What can be more satisfying than my warming Moroccan pumpkin soup!!

This soup is made from roasted pumpkins (that I’ve sourced from a farm near to the small town of Winterswijk) and with the Moroccan spice Ras el Hanuot .

For price information mail or call


Recipe of the day:Salmon with lemon pesto crust

24 Sep

Create a special salmon dish out of just four ingredients , Serves 2

Ingredients & method

2 skinless salmon fillets

a handful of white breadcrumbs , mixed with a little lemon zest and 2 tbsp of my homemade pesto

lemon wedges, to serve

200g broccoli , steamed for 4 minutes and dressed with a little olive oil and lemon juice to serve

.Heat the oven to 220C/fan 200C/gas 7. Press the breadcrumb mix all over the top of the salmon fillets.

 Bake for 10-12 minutes until the crust is turning golden and the salmon is just cooked.

 Serve with the broccoli and lemon wedges.

Mail or phone or info and pricing of the Homemade pesto

Mackerel with my Chargrilled paprika sauce

17 Sep

My chargrilled paprika sauce is not only for meat and pasta , how about fish , I pan fried this super fresh mackerel and served with new potatoes mixed with watercress, tomato and spring onions , the paprika sauce compliments this  oil rich fish and adds an extra dimension to the vegetables.

Tomato, Feta and caramelized Onion Tart

16 Sep

This tart is perfect for Brunch or a dinner .

Delicious crispy puff pastry with a meltingly intense filling. Different sizes and portions can be ordered

Mail or call for info

Chargrilled paprika sauce

15 Sep

My chargrilled paprika sauce has a subtle smokiness and a hint of spice , will go perfect with any red meat , chicken , cheeses and pasta dishes.

Call or mail for info

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